Chinese meatballs

Preparation: 15 minutes – Cooking time: 14 minutes

INGREDIENTS

450 g (1 lb) ground beef

1 small clove garlic, minced

10ml (2 tsp) salt

2 eggs

60 ml (¼ cup) flour all-purpose

1.25 ml (¼ tsp) pepper ground black

2 liters (8 cups) canola oil (for frying)

can of pineapple chunks, 398 ml

125 ml (½ cup) chicken broth

2 large green peppers, diced

45 ml (3 tbsp) cornstarch

125 ml (½ cup) sugar

60 ml (¼ cup) white wine vinegar

45 ml (3 tablespoons) soy sauce

large tomato, diced

INSTRUCTIONS

1. In a bowl, combine the ground beef with the garlic and half the salt. Form 28 meatballs using about 15 ml (1 tablespoon) of mixture for each.

2. In another bowl, mix the eggs with the flour, remaining salt, and pepper until you obtain a smooth batter.

3. In a deep fryer, heat the oil until it reaches a temperature of 180°C (350°F) on a cooking thermometer.

4. Dip the balls in the batter, then drain to remove excess.

5. Fry the balls in the deep fryer for 5 to 7 minutes. Drain and place on paper towels.

6. Drain the pineapple pieces over a bowl to collect the juice.

7. Pour the chicken broth into a skillet. Add the peppers and pineapple pieces. Cover and simmer for 5 minutes over medium heat.

8. Add the meatballs to the pan and continue cooking for 4to 5 minutes, until the inside of the meatballs has lost its pink color.

9. In a small bowl, mix the cornstarch with the sugar, 125ml 1/2 cups of pineapple juice, the vinigair, and the soy sauce.

10. Gradually add the cornstarch mixture to the pan, then stir until thickened. Add the diciced tomatoes and stir.